Recipes

Popcorn Scramble
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Popcorn Scramble

I don’t even know where to start to tell you about this recipe.  It is one that my best friend, Marcy Howard, has made for all of us for many years.  It is also one we taught and share in Apples of Gold.

If you ever make it, it will become one of your favorite recipes, especially in the fall.  You could become know for it, your signature recipe.  It makes a tinfoil turkey roasting pan full so there is lots to share.  We just moved to a new house, new neighborhood  and new friends to meet so I made a batch to share with them..  You know by now I am all about making dishes for your family and having some to share. Spreading  JOY!!!

We love it when our students from Apples of Gold let us know when they make one of the recipes from the classes.  This is one they make over and over.  On lots of occasions it has been made for out-of-town guest to have in their hotel rooms when they come in town for events like weddings.  Marcy makes it for her hairdresser, for the women at the nail salon, her neighbors and recently she went to a family reunion, so of course she made Popcorn Scramble for all of them.  I know you can buy something similar but this recipe is so much better because there aren’t any ingredients in it that you can’t pronounce –  always a good thing.   There is no need for additives for preserving it because it is gobbled up so fast.  

As we think about all we are thankful for, I hope you will make a batch of Popcorn Scramble and give it to someone who brings Joy to your life or to someone who needs some Joy in their life.  May God Bless you and grant you PEACE, MERCY and JOY as you give thanks to Him the giver of all good things.  

Joy Always, Cissy   

Ingredients for Popcorn Scramble

All dry ingredients mixed together in pan ready for sauce.

Adding baking soda to boiling mixture

Chemical reaction that will happen. Fun to watch!

Popcorn Scramble

Buttery, toffee popcorn snack with optional nuts
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Servings: 10
Course: Snack
Ingredients Method

Ingredients
  

  • 4 bags popped "natural" microwave popcorn Make sure to remove all un-popped kernels
  • 2 cups Cheerios
  • 2 cups Rice Chex
  • 1 cup Pecan pieces Optional
  • 2 sticks butter
  • 2 cups brown sugar
  • 1/2 cup light or dark corn syrup "Karo Syrup"
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon baking soda

Method
 

  1. Preheat oven to 250 degrees
    Combine first four ingredients in a large, sprayed with Pam, foil turkey roasting pan; toss gently and set aside.
  2. Melt butter in large saucepan (non-stick if you have one); stir in brown sugar
    and corn syrup.
  3. Bring to a boil over low heat stirring constantly.
  4. Once boiling cook without stirring for 5 minutes.
  5. Remove from heat.
  6. Stir in vanilla and baking soda ( A chemical reaction will happen as you are stirring in the vanilla and baking soda).
  7. Pour over popcorn mixture; stir until mostly coated.
  8. Bake at 250 degrees for one hour stirring every 15 minutes.
  9. Cool and break apart and store in airtight containers like clear food bags.
  10. Notes: Measurements for Rice Chex and Cheerios Cereals doesn't have to exact. Start with 2 cups each and then add more of each to fill the pan.
    Tidbit Tip: After popcorn has cooled in turkey pan place your arms around the pan and bend turkey pan in all directions to help break up the popcorn scramble for bagging. Enjoy.
    It will be the best you ever made!

Chocolate Cherry Cake
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Chocolate Cherry Cake

Hi Friends,

It is so good to be back to share recipes and kitchen tips with you.   My life has emerged from over a year of grief and heartbreak over Bill’s going home to be with The Lord. God has renewed my energy and my desire for cooking and sharing hospitality with my friends, family, neighbors and you my readers.

I am starting with dishes that I know are tried and good. It has boosted my confidence, that even with so many changes, I can still cook, set a pretty table and enjoy fellowship around my table. It looks different without Bill, but it is still good and brings joy to my soul.

This Chocolate Cherry Cake is one that made the rounds of being popular years ago. We always served it for the Celebration Dinner for Apples of Gold. I used a Sugar Free Cake mix, but you can use a traditional one. I also sweetened the icing with Splenda, and it worked great. It is a good recipe to have when you need to take a dessert because it is served from the baking dish, so there is no need to transfer to a plate.

The cake is so moist from the can of cherry pie filling added to the mix.  It does not rise very high, so don’t be alarmed.   I hope you will try it the next time you want to make a dessert or just need a chocolate fix.   Who doesn’t love a good chocolate cake with delicious icing? 

Please let me know when you try it.  It will be one of your to go to recipes and “The Best You Ever Made”.  

 Joy Always, Cissy

Romans 12:12-13 Rejoice in hope, be patient in tribulation, be constant in prayer. Contribute to the needs of the saints and seek to show hospitality. ESV

Ingredients for Cake
Ingredients
Sliced and ready to serve

Chocolate Cherry Cake

Delicious moist cake, easy to make
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Servings: 11
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 Box Duncan Hines Devil's Food Cake Mix
  • 1 Can Cherry Pie Filling I use Light Cherry Pie Filling
  • 1 Teaspoon Almond Extract
Icing
  • 1 Cup sugar
  • 5 Tablespoons Butter
  • 1/3 Cup Milk
  • 6 Ounces Chocolate Chips

Method
 

  1. Cake
  2. Preheat oven to 350 degrees. Grease 9" x 13" pan
  3. Mix cake mix, pie filling, eggs, almond extract with mixer. Mix till cherries are completely chopped.
  4. Pour into prepared pan and bake 30 minutes
Icing
  1. Bring milk, butter and sugar to a boil in a saucepan. Boil for 1 minute stirring constantly.
  2. Remove from heat – add chocolate chips and stir till smooth
  3. Pour and smooth over warm cake
    4. It will the “Best You Ever Made” Enjoy!
Mushroom Soup
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Mushroom Soup

Delicious Mushroom Soup

Well, hello friends.  It has been a very long time since I have posted on Tidbits of Joy.  2017 was a very hard year for me and my family.  With God’s grace and mercy we made it through but not without some life changes.  I will write later to fill you in.

It is oh so cold here in Atlanta.  I’m a Southern Girl that does not like cold weather.  But, it has made me want soup every day.  I love soup all kinds.  This Mushroom Soup is so tasty and easy to make.  I hope you will give it a try.

Mushroom Soup

A delicious, full of flavor Mushroom Soup
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Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 pound white mushrooms cleaned
  • 4 tablespoons butter
  • 3 tablespoons lemon juice, I used bottle juice
  • 1/4 teaspoon dried thyme
  • 1 Bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream
  • 1 cup half n half. You can use all half n half instead of heavy cream. So total half n half would be 2 cups
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch dissolved in 1 tablespoon of water

Method
 

  1. Sprinkle mushrooms with lemon juice. In food processor, coarsely chop them
  2. Melt butter in large saucepan and lightly sauté the onions
  3. Add mushrooms, thyme and bay leaf and sauté over moderate heat for 10 minutes, or until the liquid disappears
  4. Add salt, pepper, cream, half n half and chicken stock. Bring to a boil
  5. Reduce heat and simmer for 20 minutes
  6. Add cornstarch ( that has been dissolved in water) to the soup and mix well
  7. Continue to simmer for 10 minutes longer
  8. Serve in bowls or cups

Notes

Notes:
This soup in not a thick soup so it is perfect for enjoying from a cup.
I used bottle lemon juice because it was easier.
For less calories and fat content use all half n half and no heavy cream.
This soup freezes well so make a double batch.
 

This recipe calls for Chicken stock.  What is the difference between chicken stock and chicken broth?  From Google, what did we ever do before Google?

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Health Benefits of Chicken Broth. … Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium, but also magnesium, phosphorus, silicon, sulphur and trace minerals.

I enjoy a hot cup of chicken stock on a cold day.

 

Mushrooms sprinkled and mixed with lemon juice
Chop the mushrooms in food processor. This small food processor is a must for my kitchen.
Saute mushrooms in butter till liquid disappears
Cornstarch for thickening before adding water
Cornstarch mixed well with water. Always use cold water

 

May your kitchen be filled with love, laughter, great aromas, delicious food, friends and family!  Happy New Year…Many Blessings and all God’s Goodness and Joy for 2018

 Thanks to my sweet friend, Linda, for the Southern Lady Kitchen Towel.